Tuscan Chicken Stew

By RecipeTin Eats · 60 min

Ingredients

Instructions

1. Season the chicken pieces with the Italian herb mix, garlic powder, salt and pepper, and toss to coat.
2. Heat the olive oil in a 30 cm (12") non-stick pan on high until very hot. Add the chicken in a single layer and leave for about 30 seconds until golden, then stir, pausing about 20 seconds at a time, until most pieces are light golden.
3. Lower the heat to medium-high, add the onion and garlic, and cook for about 2 minutes until the onion has wilted.
4. Turn the heat back to high, add the wine and simmer for 1 to 2 minutes until reduced by half. Stir in the flour until fully mixed in.
5. Slowly pour in a third of the stock while stirring; it will thicken quickly. Then add the remaining stock, the beans and sun-dried tomatoes, and stir well.
6. Bring to a simmer, then lower the heat to medium or medium-high so it simmers gently. Cook for 7 minutes, stirring occasionally.
7. Add the cherry tomatoes, cream and parmesan, stir, and simmer for 8 minutes until the sauce is reduced and has a gravy-like consistency.
8. Stir in the spinach until wilted, about 30 seconds, then serve.

Summarized from RecipeTin Eats's video. Watch it for the details.

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